by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 piece flank steak - at room temperature, about 650 g (I split my orginal 1.3kg piece in half) - pounded to flatten/tenderise Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1/2 teaspoon whole black peppercorns Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
To serve - green pesto, with basil and spring onions; herb tomato quarters Ask a question about this ingredient
Place a rack one step from the bottom of your oven and place your pizza stone on it. Set the temperature to 250 deg C (very hot) and preheat for 20 minutes
Ask a question about this stepWhile the pizza oven is preheating, lightly season the piece of steak with a pinch of kosher salt - ensuring both sides are salted. Let rest for 10 minutes.
Ask a question about this stepWhile the steak is resting, make the melted butter sauce. In a mortar, crush the cumin seeds and peppercorns. To this add 1/2 teaspoon of kosher salt and the dried oregano. In a pan, melt the butter - just before it is fully melted, add the spice mixture and gently toss/stir to let the spices 'flash cook'. Remove from heat and add the oil. Stir again and allow to cool. Reserve 1 tablespoon of oil to glaze the steaks once cooked.
Ask a question about this stepGently wipe dry the steak and then brush on the herbed butter-oil mix on both sides of the steak. Place in the oven, on the pizza stone and allow to cook for 5 minutes on one side. Flip over and allow to cook on the other side for 5 minutes - btw, keep your windows open. My kitchen got super smoky...... Cooking for 10 minutes will result in a 'done' steak, cook for less time if you want it medium - rare. Remove from the oven, brush on the remaining oil-butter mixture and allow to rest for 5 minutes.
Ask a question about this stepSlice into thin strips across the grain. Serve with sides...or eat standing.
Ask a question about this stepThanks sdebrango.....Appreciate it. I love cast iron things, - and am currently on a hunt to increase my collection from a cast iron poffertjes pan and a small frying pan to more....
I am looking for a cast iron paella pan and gratin pan. Have yet to find one. I scour flea markets every weekend. Good luck on the hunt,
This is great! Never thought of repurposing the pizza stone this way!
Thanks wssmom - I love the word re-purpose...and yes, the pizza stone has a multitude of applications!
Another great recipe. I never realized how much I enjoy beef until this week! All these ideas prompt me to remember ways I had forgotten, plus give so many more new ways.
Thanks Sagegreen - I too am discovering the nuances and differences in different cuts of meat. This has been the tastiest cut I've had in ages - and my husband has kindly requested more!!!!
Nozlee is the Assistant Editor of Food52.
What a great idea, I use a cast iron pizza pan/stone I could re-purpose wow, also a really tasty recipe again KB!